Evidence map›Paper›PMID 41596911›Full record

ArticleFoods (Basel, Switzerland)2026

In Vitro Assessment of Gut Microbiota Modulation Through Functional Biscuits Enriched with Almond By-Products.

Angela Racioppo, Maria Rosaria Corbo, Angela Guerrieri, Milena Sinigaglia, Antonio Bevilacqua, Rossella Caporizzi, Antonio Derossi, Barbara Speranza

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Angela RacioppoDepartment of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.ORCID 0000-0003-2368-3628
Maria Rosaria CorboDepartment of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.ORCID 0000-0003-3420-5445
Angela GuerrieriDepartment of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
Milena SinigagliaDepartment of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
Antonio BevilacquaDepartment of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.ORCID 0000-0002-2118-9186
Rossella CaporizziDepartment of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.ORCID 0000-0002-7495-3504
Antonio DerossiDepartment of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
Barbara SperanzaDepartment of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.ORCID 0000-0002-2782-5665

Funding

Agritech National Research Center, and received funding from the European Union Next-Generation EU (PIANO NAZIONALE DI RIPRESA E RESILIENZA (PNRR) - MISSIONE 4 COMPONENTE 2, INVESTIMENTO 1.4 - D.D. 1032 17/06/2022 CN00000022Italian Ministry of Health through the grant IDENTITA - rete Integrata meDiterranea per l'osservazione ed Elaborazione di percorsi di Nu-trizione personalizzaTa contro la malnuTrizione CUP D73C22001650008
6 · The paper itself

Abstract

Almond skin is an abundant by-product of almond processing and is recognized for its rich content of dietary fiber, polyphenols, and unsaturated fatty acids along with potential health benefits. This study aimed to evaluate the nutritional composition, prebiotic potential, and microbiota modulation properties of dehydrated almond skin, including its use in 3D-printed functional biscuits. Nutritional analysis revealed high dietary fiber (62.6%) and substantial antioxidant capacity linked to polyphenols. Almond skin supplementation with a concentration ranging from 2.5% to 5.0% significantly enhanced the viability of various probiotic strains during storage, extending their shelf life. Two biscuit formulations, with and without almond skin, were produced and subjected to simulated gastrointestinal digestion (INFOGEST protocol) followed by in vitro fermentation using a minimal gut microbiota model (

Indexed as

almond skinfood by-productsfunctional foodsgut microbiotaprebiotics

Identifiers

PMID41596911
PMCPMC12841466

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.